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The relation of bacteria to the flavors of cheddar cheese


Author:
Rogers, L. A.
Source:
Bulletin (United States. Bureau of Animal Industry) ; 62 1904
Year:
1904
Subject:
Cheese -- Microbiology and Cheddar cheese
Format:
38 p. ; 24 cm.
Publisher:
U.S. Dept. of Agriculture, Bureau of Animal Industry
Collection:
Organic Roots Collection